Wednesday, December 31, 2014

❄Christmas Cookies Treats❄

❄Christmas Cookie Treats❄

Last week I had baked up some Gluten Free Christmas Cookies and made up some Christmas treat bags for my SWEET friends!!!!
I made my husband's favorite
 Sugar cookies with white  
icing topped with M&M's 

1 box Hodgson Mill Cookie mix –Gluten Free
2 tsp  pure vanilla  extract
1 egg(room temperature)
½ cup  Nutiva non-dairy butter spread(soften)or 1 stick of butter
½ cup Stevia (Truvia)or Sugar
1-2 cups mini M&Ms(For topping)

White Icing – 3-4 cups powder sugar,3-4 tbsp Butter Vanilla Bakery Emulsion,1 cup of softened Non-dairy butterspread( or 1 stick of softened butter)
Blend altogether until smooth.

Makes 2 dozen cookies!!!!

Pre-heat oven to 350 degree F.
In a large bowl or use a mixer cream together the Truvia(Stevia)or sugar,egg, Nutiva(Non-dairy butterspread)or butter and the vanilla at low speed. Once all is combined I’m using a 1 inch scoop to make sure my cookies are the same size. Scoop the dough onto a lightly greased or lined parchment paper cookie sheet about 2 inches apart. Bake for 14-15 minutes or until the edges are lightly browned. Let cookies cool on a rack then frost with the white icing & top the cookies with the mini M&Ms.
 Chocolate covered Oreo's 
Gluten free Oreos –  Glutino Brand

GF chocolate chips- Guittard Brand

¼ tsp vegetable oil (For shiny chocolate)
GF Christmas colored decorative sprinkles
Makes 2 dozen cookies!!!!
Melt chocolate chips in the microwave on low until melted. Stir in vegetable oil.

 Place your oreos in the melted chocolate and make sure it is completely covered and then place them on wax paper

 on a cookie sheet.
Top with Christmas colored sprinkles.
 Refrigerate until the chocolate sets up.  
Red Velvet cookies 
with White chocolate chips.
1 box Heartland Gourmet Red Velvet cupcake mix –Gluten Free
1 bag of GF White chocolate chips- Guittard Brand
2 Eggs
1/3 cup vegetable oil
1-2 tsp Red Velvet Bakery Emulsion
Makes 2 dozen cookies!!!! 


Preheat oven to 375 degrees.
Combine one (1) box of GF Red Velvet cake mix, two (2) eggs and one-third (1/3) cup vegetable oil using a mixer, hand blender or wire whisk.
Lightly fold in the White chocolate chips.

Form teaspoon sized balls and place on a lightly greased or lined parchment paper cookie sheet about 2 inches apart.  Slightly pat down the top of each cookie ball.
I then top with some extra
 white chocolate chips.
Cook for 8-10 minutes 
(the top of the cookie will crack).
Cool & Enjoy !!!